Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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A little vegetable oil
1 large onion, finely sliced
2 to 3 teaspoons of Madras curry powder, depending on how hot you like your curry
2 large sweet potatoes, cut into chunks
400g tin coconut milk
200g spinach, washed & roughly chopped
4 warmed naan bread to serve
Spinach & Sweet Potato Curry
Fry the onions in a little oil until very soft, about 8 minutes.
Stir in the curry powder and fry for 2 minutes.
Add the coconut milk and sweet potatoes and cook until just tender, about 10 minutes.
Stir through the spinach until wilted.
Serve with warmed naan breads.